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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 68 |
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This delicious casserole is easy to make and its a great way to use the excess zucchini you have in your garden. It was my Mom's recipe and everytime I make it I think of her Ingredients:
3 large zucchini cubed with peel on |
1 large onion, chopped |
16 oz shredded cheddar cheese |
1 can cream of celery soup |
2 beaten eggs |
2 tbsp mayonaise |
1 tsp sugar |
3 cups toasted bread crumbs |
1 stick butter, melted |
Directions:
1. Cook zucchini and onion in just enough salted water to cover,until crisp tender
2. Drain and add the next 5 ingredients, mix well
3. Pour half into a buttered 15x11x2 in casserole
4. Mix melted butter into bread crumbs and sprinkle half on the first layer
5. Repeat layers
6. Bake at 350 F for 35-45 minutes until browned and bubbly
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